Cocktail Party (146)
Backyard BBQ (39)
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas.
Also referred to as angel wings, these sugar-dusted fritters are both crunchy and pillowy. They're often served at Polish weddings and holidays.
At the Hofbräuhaus beer hall in Munich, these giant pretzels, which have a similar chew to bagels, are served with soft butter.
These crisp-edged fritters get their earthy flavor from chickpea flour.
This traditional Iranian mixture of nuts, seeds, and dried fruits is a staple of winter solstice celebrations.
These thick, flaky crêpes stuffed with a jammy tomato-based filling are a typical street snack in Algeria.
Based on a recipe from Eastern Shore musician William "Pooh" Johnston, these spicy pickles are a delicious accompaniment to any meal.
Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple.
These banana tamales are a traditional Garifuna snack.
My mother's chawanmushi seemed like a treasure hunt. I would dig into the tender egg custard, seeking out chicken, shrimp, gingko nuts, and lily root.
Broccoli and cheddar are a classic pair; their mellow flavors marry in this creamy casserole, a weeknight staple from the kitchen of test kitchen director Kellie Evans' mother, Patricia.
In northeast Thailand and Laos, laab is made of minced meat lightly poached in broth, then dressed with chiles, fresh herbs, and roasted rice powder, and eaten with sticky rice. This recipe comes from chef Hong Thaimee of Ngam restaurant in New York City.
This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar.
An unabashedly savory collage of french-fried potatoes, beef gravy, and squeaky-fresh cheese curds, it's perhaps the ultimate late-night snack.
Puréeing cooked chicken livers along with a little brandy, a lot of butter, and a few other things transforms the humblest of ingredients into something magnificent.